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Basil Chickpea Hummus – Yummy dip recipe

Basil Chickpea Hummus – Yummy dip recipe
June 27, 2016 Nidhi Bansal
Basil Hummus Recipe
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Basil Hummus Recipe
Basil Chickpea Hummus – Yummy dip recipe

Whether you are looking for a dip for a party or simple a topping on your sandwich, Hummus makes an excellent option for its silky texture, yummy taste, and of course for the innumerable health benefits it brings on the table!


One of the key ingredients of Hummus is chickpeas, which itself is a powerhouse of essential nutrients. Chickpeas help in building stronger bones, healthier heart, improve digestion, lower blood glucose level and prevent inflammation. On top of it, Hummus has plenty of garlic and olive oil, which are revered for their anti-inflammatory properties. What more, in this recipe we have added basil along with its seeds, to bring out a delicious yet super nutritious treat for your preparations.

Basil Hummus Recipe Ingredients

2 cups well cooked (soft) chickpeas

2 garlic cloves crushed and fine chopped

2 table spoon lemon juice (Add more should you want tangier taste)

Salt to taste

1 tea spoon roasted cumin powder

2 table spoon extra virgin olive oil (more can be added later just before you serve and to get the looks as seen in picture)

1/2 cup basil leaves

1 table spoon basil seeds to sprinkle on the top and for a crunchier texture

Basil LeavesBasil
Hummus Recipe Process
  1. Raw chickpeas take a little more time than canned versions, however they have higher nutrient density, no unwanted ingredients, and of course low sodium. And hence my choice is to go for raw and soak them overnight. Pressure cook the soaked chickpeas till they turn soft. Remember to use the same water in which you soaked chickpeas as plenty of micronutrients pass through in water through while soaked.
  2. Separate water from boiled chickpeas and keep it aside for later use.
  3. Add basil leaves, lemon juice, garlic, salt, and cumin powder in the blender and run till a paste is formed.
  4. Add the chick peas in little quantity, blend and then slowly keep adding and blending till a consistent paste is formed. You can use the separated water from boiled chickpeas at this stage should the paste be too thick. Add in small quantity and then more should you need.
  5. Adjust the quantity of salt to taste.
  6. Serve with a drizzle of olive oil and sprinkle the basil seeds on top of it.
  7. For storage, put in air-tight container and refrigerate for up to one week.



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